Description

Fried food needs bubbles! The high acidity of sparkling wines cut the fat of fried food.

Franciacorta tastes like Champagne and comes from nearby Milano, so you go local!

Another excellent choice is the best kept secret from Lombardia region: Lugana white wines.

Montepulciano d'Abruzzo is not local nor sparkling, but its acidity and fruit matches this dish and is an alternative for red wine lovers.

In 1857 an Austrian field marshall named Joseph Radetzky von Radetz brought home the recipe for "Cotoletta alla Milanese". The only difference is that Cotoletta has a bone, while Schnitzel is boneless.

The Roman gourmet Apicius in his cookbook described a method for tenderizing meat by pounding on it. This process is used today to flatten veal meat.

Go Local if You Can

Let local wines complement the flavors of local food.

Pairing local wine with local food will enhance the dining experience by harmonizing the characteristics of the wine with the ingredients and cooking styles of the region:

Terroir

The environmental factors, soil, climate, and topography, that influence the characteristics of a wine, represent the Wine Terroir of a region. The ingredients, flavors, and cooking techniques represent the Cuisine Terroir.

Culture and Tradition

Local wines are deeply intertwined with the culture and traditions of a region. Pairing them with local cuisine creates an authentic culinary experience. For example, if a region is known for its hearty, red meat dishes, a robust and full-bodied red wine from the region will enhance the dining experience.

Ask for Help

Let local chefs and winemakers collaborate to create innovative pairings that showcase the best of the region.

A good rule of thumb is to match the intensity of the wine with the richness of the meat for the best pairing experience.

Examples

Pairing Italian Chianti with traditional Tuscan dishes like Pasta with Ragu or Beef Fiorentina.

Enjoy a Red Burgundy with classic French dishes like coq au vin or boeuf Bourguignon.

Matching Spanish Rioja with Paella or Tempranillo with Tapas.